Angoori Gulab Jamun: Miniature Sweet Delights Recipe

Imagine the delight of indulging in a sweet, syrupy treat that melts in your mouth, leaving behind a trail of flavors that tantalizes your taste buds. Angoori Gulab Jamun, with its miniature, pearl-sized balls, offers precisely this experience. These bite-sized wonders, soaked in a fragrant sugar syrup, provide a delicious introduction to Indian confectionery. In this blog post, we'll delve into the art of making Angoori Gulab Jamun at home, ensuring that you can recreate this traditional delicacy in your kitchen with ease.

Ingredients for Angoori Gulab Jamun

To start your journey with Angoori Gulab Jamun, gather the following ingredients:

• For the Gulab Jamuns:
  • 1 cup of full-fat milk powder
  • ¹⁄₄ cup all-purpose flour (maida)
  • ¹⁄₄ tsp baking soda
  • 1 tbsp ghee
  • ¹⁄₄ cup milk
  • A pinch of saffron
  • Edible rose petals (optional)
• For the Syrup:
  • 2 cups sugar
  • 1 cup water
  • ¹⁄₄ tsp cardamom powder
  • A few drops of rose water
  • 1 tbsp lemon juice
  • Saffron strands

Preparing the Syrup

Begin by making the syrup as it needs to cool before the Gulab Jamuns are added:

1. In a saucepan, combine sugar and water over medium heat.
2. Stir until the sugar dissolves, then bring to a boil.
3. Add cardamom powder, rose water, and saffron strands. Let it boil for 5-7 minutes until it reaches a sticky consistency.
4. Add lemon juice to prevent crystallization, then remove from heat and let it cool.

Making the Angoori Gulab Jamun Dough

The dough for Angoori Gulab Jamuns requires careful handling to ensure perfect texture:

1. Mix milk powder, all-purpose flour, baking soda, and ghee in a bowl.
2. Add milk gradually, stirring to form a soft dough. The dough should be smooth yet not overly sticky.
3. Rest the dough for about 15 minutes, covered with a damp cloth.

Shaping and Frying the Gulab Jamuns

Now comes the fun part—shaping the dough into tiny, grape-sized balls:

1. Divide the dough into small pieces, rolling each into a ball about the size of a grape or pea.
2. Ensure there are no cracks, as they can cause the jamuns to break while frying.
3. Heat oil or ghee in a deep frying pan over medium-low heat.
4. When the oil is moderately hot, carefully drop the balls into the oil. Fry them until they are golden brown, turning them gently for even cooking.

🍯 Note: Fry the jamuns over low to medium heat to ensure they cook through without burning.

Soaking the Jamuns in Syrup

After frying, let the Angoori Gulab Jamuns cool slightly:

• Add the warm, golden brown gulab jamuns into the syrup one by one.
• Let them soak for at least 2 hours for the best flavor absorption.
• If desired, garnish with saffron strands, rose petals, or chopped nuts before serving.

⏰ Note: It’s crucial to let the jamuns rest in the syrup to absorb the flavors properly.

Serving and Storing

Angoori Gulab Jamuns can be served at room temperature or slightly chilled:

• Use a slotted spoon to serve individual gulab jamuns, allowing excess syrup to drain.
• They can be stored in the refrigerator for up to a week in an airtight container.

🔁 Note: If the syrup thickens too much, you can gently reheat it with a little water to dilute it.

Creating Angoori Gulab Jamun at home is a delightful journey into Indian sweets, offering a unique taste experience. By following these detailed steps, you can bring the authentic flavors of this traditional treat to your table. The miniature size of these gulab jamuns makes them an ideal dessert for any occasion, providing a sweet, syrupy finish that leaves everyone craving more. Whether it's for a festive gathering or a simple dessert at home, these Angoori Gulab Jamuns will impress and satisfy with their intricate flavors and delightful texture.

What is the difference between regular and Angoori Gulab Jamun?

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Angoori Gulab Jamun are smaller in size, typically resembling grapes or peas, while regular gulab jamuns are larger, akin to golf balls. The smaller size allows for a unique texture and more intense flavor absorption due to the higher surface area-to-volume ratio.

Can I make Angoori Gulab Jamun without milk powder?

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Yes, you can use khoya or mawa, which is dried evaporated milk, for a more traditional approach. This can yield a richer and more authentic flavor to your gulab jamuns.

How do I know when the oil is ready for frying?

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Drop a small piece of dough into the oil; if it rises slowly to the surface and begins to sizzle, the oil is at the right temperature. Avoid overheating the oil to prevent the jamuns from cooking too quickly on the outside while remaining raw inside.

Related Terms:

• angoori gulab jamun recipe
• Kala jamun
• Moong Dal Halwa
• Angoori
• Kesar Rasmalai
• Shahi Tukra